midnite brisket cook

[j. pavone]

i fired up the smoker at 9pm last night - 10.50 lb packer went on at 10pm - smoker lid temp held at a solid 235 degrees all night - came up to 160 degrees at about 7am this morning then wrapped in foil - threw it back on and just now hit the 190 degree. should i let it go to 200-205 degrees then towel wrap it - put it in a dry cooler until late lunch at 3pm? should i put it in a dry cooler now ? will it hold its temp for 5 hours in a cooler? 2 slabs of baby back went on at 9am. i will have pics for your viewing pleasure at the end of todays cook.

 

[Jim Minion]

If you wait to take the brisket off at 200 to 205 you will get at least another 10 bump in temp while in rest. once the briskets much over 200 it starts drying out.
Jim

 

[Joseph C]

What is the advantage of foiling it at 160 and not 180? Did the foiling at 160 add more time to the cook? I assume that foiling is to increase the moistness?

 

[Jay Lopa]

Joe
Can't wait to see your pics sounds like you had a great cook